Directions

1. Bring a large pan of water to boil

2. Add one orange and one lemon and let them simmer for 25-30 minutes depending on their size

3. Cut the pistachio in thin pieces, roast them for a few minutes in a pan and set them aside in a bowl

4. Roast the blanched almonds for 5 minutes, once they cool down, grind them into thin powder

5. Once the orange and lemon are cooked, drain them, remove the pits and blend them into a paste in a processor

6. Squeeze the juice of the remaining lemons and oranges

7. Mix the eggs with a pinch of salt, use an electric beater to create a foam

8. Add 80 grams of sugar and mix

9. Add the olive oil, half of the lemon and orange juice, the full lemon and orange paste almond powder and mix with the blender to create a smooth paste

10. Mix the baking powder and polenta and progressively add it to the paste

11. Place the paste into a tin with kitchen paper and cook it for 45-50 minutes

12. Mix the rest of the lemon and orange juice with the rest of the sugar and cook it for 15 minutes at low heat until it creates a syrup

13. Once the cake is cooked, remove it from the oven, use a brush to cover it evenly with the syrup and sprinkle the pistachios flakes.